San Salvaje means Wild Saint and in this new restaurant Chef Pyles pays tribute to Latin America by giving traditional dishes contemporary treatments and decorating with a blend of indigenous, Catholic and modern art. Stand outs from the menu included luscious chunks of yellow fin tuna ceviche served in a young coconut, tender grilled foie gras accompanied by a banana chutney and delicate custard like lucuma suspiro with maracuya meringue. Above are the three cheese arepas in a salsa verde. Chef Pyles cares deeply about food and his meals are love on a plate. I adore this place and cannot recommend it highly enough.